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Pickled Veal
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
Good for luncheon or supper.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
69Calories
2 gProtein
9 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories69 kcal
Protein2.1 g
Carbohydrates9.4 g
Fiber4.8 g
Sugars0.4 g
Total Fat2.1 g
Saturated Fat0.7 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol5.1 mg
Sodium626 mg
Potassium166 mg
Calcium98 mg
Iron1.7 mg
Magnesium37 mg
Phosphorus32 mg
Zinc0.5 mg
Copper0.1 mg
Manganese7.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.4 mcg
Vitamin E1.1 mg
Vitamin K20 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate4.1 mcg
Choline4.9 mg
Caffeine0 mg
Water119 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 89. The excerpt below is the record exactly as published.
Piokled Veal Cut cold cooked veal in small pieces and cover with scalding hot vinegar. To three scant pints of vinegar add ten whole cloves, half a stick of cinnamon, one teaspoonful of salt, and ten peppercorns
Cook this with the app: pantry check, scaling, and the assistant.